Vegetable Meatballs Recipe

Introduction

Ingredients

• 1 small onion, chopped
• 1 garlic clove, minced
• 1 zucchini, grated
• 1 carrot, grated
• 1 cup mushrooms, chopped
• 1 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 2 eggs, beaten
• Salt and pepper to taste
• Olive oil for frying

Instructions

1. Start by preheating your oven to 375°F.
2. Heat some olive oil in a skillet over medium heat.
3. Add the chopped onion and minced garlic and cook until the onion is translucent.
4. Add the grated zucchini, grated carrot, and chopped mushrooms to the skillet and cook until the vegetables are soft and tender.
5. Remove the skillet from the heat and let the vegetables cool.
6. In a large mixing bowl, combine the breadcrumbs, grated Parmesan cheese, chopped fresh parsley, eggs, salt, and pepper.
7. Add the cooled vegetables to the mixing bowl and stir until everything is well combined.
8. Form the mixture into small balls and place them on a baking sheet lined with parchment paper.
9. Bake the vegetable meatballs in the preheated oven for 20-25 minutes or until they are golden brown.
10. Remove the baking sheet from the oven and let the meatballs cool for a few minutes before serving.

Nutrition

• Each serving of vegetable meatballs (about 4-5 meatballs) contains approximately 250 calories.
• There are 14g of protein in each serving of vegetable meatballs.
• These meatballs are a great source of fiber, with each serving containing 4g of fiber.
• There are 12g of fat in each serving of vegetable meatballs, but most of that comes from the olive oil used for frying.
• Overall, these vegetable meatballs are a healthy and tasty option for anyone looking to cut back on meat or just incorporate more vegetables into their diet.

Conclusion